Zucchini Quiche

READY IN: 50mins
Recipe by Theresa P

This is delicious hot or cold! I love it either way! Nice and creamy with great mild flavor from the garlic. Is great taken for lunch the next day and eaten cold or at room temp.

Top Review by ElenaLA

I'd like to address the problem of the RUNNY, WATERY quiches some of you mentioned while making this very tasty dish.
First of all as you know zuchinni does have alot of water in it and when you cook it it releases all that water hence all of the quiches out there that ended up runny is because the zuchinni wasn't prepared right.
What I do is grate my zuchinni the night before I want to make this quiche, sprinkle some salt over it and work it in all over really well (the salt helps release the water) then I put it in a colander in my kitchen sink so all the water slowly drains out over night. When I'm ready to use it I squeeze out any remaining water and then follow the rest of the recipe.
This should take care of the runny part...don't worry about substituting 2% milk etc for the cream because that shouldn't affect the outcome, I use 2% milk and I add some cottage cheese for the creaminess.
My other suggestion is not to substitute the chedder cheese, zuchinni can be a bit bland so you need a cheese with a bit if a bite to it. I also use alot of garlic and a bit of dill for flavour.
Last but not least don't forget to pre-bake your crust because otherwise the bottom won't bake and it will end up soggy .

Ingredients Nutrition


  1. Sauté zucchini, onion and garlic in olive oil until tender.
  2. Season with salt.
  3. Cover bottom of pie crust with this mixture.
  4. Combine remaining ingredients and pour into pie shell.
  5. Bake in preheated oven at 375° for 30-35 minutes until custard is set.
  6. Serve hot or cold.
  7. I have had this hot and cold and is good either way!

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